Sarah Abdeldayem
Riyadh
Summary
Experienced culinary instructor with a strong background in hands-on training within a professional kitchen environment. Utilizing deep understanding of culinary techniques, dedicated to nurturing student growth and fostering their culinary expertise. Proven track record of effective team collaboration, adaptable to meet dynamic educational needs of students.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Culinary Arts Instructor
Bunyan Academy - EHL
07.2025 - Current
- Coached junior chefs culinary skills by demonstrating various cooking techniques and explaining the science behind them.
- Organized guest lectures from industry professionals, exposing students to various career paths within the culinary field.
- Monitor inventory levels and manage stock control, and responsible for ordering ingredients and kitchen supplies in coordination with suppliers to maintain quality and standards.
- Instructed students on menu planning, recipe development, and cost analysis to promote efficiency in professional kitchens.
- Facilitated hands-on classes for students to practice advanced knife skills, plating techniques, and flavor pairings.
- Inspired creativity among students by challenging them to develop unique dishes using seasonal ingredients or specific cooking techniques.
- Developed comprehensive lesson plans for a diverse range of culinary classes, ensuring students gained practical experience in food preparation and presentation.
Chef Instructor
HTMI Switzerland, KSA
01.2023 - 06.2025
- Coached junior chefs culinary skills by demonstrating various cooking techniques and explaining the science behind them.
- Instructed students on menu planning, recipe development, and cost analysis to promote efficiency in professional kitchens.
- Facilitated hands-on classes for students to practice advanced knife skills, plating techniques, and flavor pairings.
- Inspired creativity among students by challenging them to develop unique dishes using seasonal ingredients or specific cooking techniques.
- Developed software content, study aids and handouts for the students.
- Monitor inventory levels and manage stock control, and responsible for ordering ingredients and kitchen supplies in coordination with suppliers to maintain quality and standards.
- Managed classroom resources and inventory, ensuring all equipment was properly maintained and available for student use during class sessions.
- Developed comprehensive lesson plans for a diverse range of culinary classes, ensuring students gained practical experience in food preparation and presentation.
Menu Engineer and Head Chef
BRGR & Co.
05.2022 - 10.2022
- Achieved cost savings through careful ingredient selection and efficient resource management in meal planning.
- Led team training sessions to educate staff on proper food handling, safety procedures, and presentation techniques.
- Maintained strict adherence to health regulations, ensuring a safe environment for both employees and customers alike.
- Implemented ongoing menu evaluations, adjusting offerings based on feedback from clients and industry trends.
Menu Consultant & Head Chef
Wayah Restaurant and Cafe
04.2021 - 07.2022
- Trained restaurant staff on new menu items, ensuring seamless implementation and ongoing success.
- Improved overall menu efficiency by analyzing sales data and making strategic recommendations for optimizing dish performance.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Chef Assistant
Henny's
01.2021 - 04.2021
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Monitored inventory levels and communicated supply needs to management, reducing instances of stock shortages during service hours.
Chef Assistant
Ryze High
04.2019 - 04.2020
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
Chef Trainee
Hilton Garden Inn, UAE
04.2018 - 09.2018
- Learned various cooking techniques for diverse cuisines.
- Shadowed head chef on inventory management tasks, gaining valuable knowledge about ordering supplies and minimizing costs.
- Mastered knife skills through daily practice, improving precision in cuts and overall presentation of dishes.
- Contributed to successful catering events by preparing large quantities of food while maintaining quality standards.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
Education
Bachelor of Science - Human Nutrition And Dietetics
Jordan University - JU
Amman, Jordan09-2022
Diploma - Culinary Arts
Royal Academy of Culinary Arts, Les Roches
Amman, Jordan03-2019
High School Diploma -
Wallowa High School
Oregon, USA06-2015
Skills
- Practical and Theoretical Teaching Experience
- Classroom management
- Food safety knowledge
- Curriculum development
- Course planning
- Demonstration skills
- Recipe development
- Nutrition &Allergy awareness
Certification
- Train the Trainer, EHL, Switzerland | December, 2026.
- Food Safety Level 3, Highfield, UK | August, 2023.
- Chocolate Training, Sitaf, Riyadh, KSA | February,2023.
- Innovantionship Workshop, Amideaset. Amman, Jordan | February, 2019.
- Training in Italian Traditional Desserts by chef Federico Anzellotti, Amman, Jordan | November, 2018.
- U.S Beef Masterclass by U.S Meat Export Federation Beef Ambassador chef John Cadieux, Amman, Jordan | September, 2017
- Completion of 100 hours of voluntary work, awarded by VFS, Oregon,USA | June, 2015.
Languages
Arabic
Bilingual or Proficient (C2)
English
Advanced (C1)
Timeline
Culinary Arts Instructor
Bunyan Academy - EHL
07.2025 - Current
Chef Instructor
HTMI Switzerland, KSA
01.2023 - 06.2025
Menu Engineer and Head Chef
BRGR & Co.
05.2022 - 10.2022
Menu Consultant & Head Chef
Wayah Restaurant and Cafe
04.2021 - 07.2022
Chef Assistant
Henny's
01.2021 - 04.2021
Chef Assistant
Ryze High
04.2019 - 04.2020
Chef Trainee
Hilton Garden Inn, UAE
04.2018 - 09.2018
High School Diploma -
Wallowa High School
Bachelor of Science - Human Nutrition And Dietetics
Jordan University - JU
Diploma - Culinary Arts
Royal Academy of Culinary Arts, Les Roches